Posted by Joke at 9:11 AM
Paola posted at 9:53 AM, September 10, 2011
To say I am impressed it's an understatement.
Kathy posted at 10:04 AM, September 10, 2011
And to think, I usually just make chili out of chuck roast. My hat is off to you, sir.
posted at 10:05 AM, September 10, 2011
Good job, chef.
Joke posted at 10:13 AM, September 10, 2011
For chili, I like 50-50 top round and brisket.
Stand by, I'm working on an idiotproof home version of sous-vide.
Mean Mama posted at 11:57 AM, September 10, 2011
Mmmmm! thanks for the tutorial!
MsCellania posted at 11:58 AM, September 10, 2011
I wanted to strangle you when you professed your love of chuck eye a few years back! That was MY secret -- and since there's only one per cow, it was a coveted hunk of affordable yumminess that I was keeping under wraps.
You have, however, redeemed your bad self with this post. I never thought about trimming a chuck.
Joke posted at 3:00 PM, September 10, 2011
The only thing, because certainly we don't see the frequency of trimming/butchering a chuck, it takes some practice to do fluidly and quickly.
(I'd also suggest stashing the beef in the freezer for about 20-30 minutes, as otherwise the fat in this cut gets very melty and difficult.)